Creamy Sausage and Mustard Pasta

Creamy Sausage and Mustard Pasta

Shopping List

  • 1 Pack of Richmond Reduced Salt & Fat Sausages
  • 350g Penne or your favourite pasta shape
  • 200g Button mushrooms halved
  • 200g Tub of crème fraiche
  • 1 Head of broccoli cut in to florets
  • 1 tbsp. Olive oil or vegetable oil
  • 1 tbsp. Grain mustard
  • Salt and pepper to taste
  • 50g Grated parmesan (optional)
Step 1Heat the oil in frying pan on medium heat, add the sausages and cook for 5 minutes. Whilst the sausages are cooking bring a pan of salted water to the boil ready to cook the pasta
Step 2After 5 minutes discard any excess oil from the sausages. Add the pasta to the boiling water and cook for 10-12 minutes until it has a slight bite left to it.
Step 3Add the mushrooms to the frying pan with the sausages and cook, stirring regularly. Place the broccoli florets in a microwaveable bowl with a splash of water, cover and microwave for 2 minutes to cook gently.
Step 4Just before the pasta is ready add the broccoli, crème fraiche and mustard to the mushrooms and sausages and stir together to form a sauce. Add half a cup of the pasta cooking water to loosen. Season to taste with salt and pepper.
Step 5Drain the pasta and return to the sauce pan. Stir in the pasta sauce to coat thoroughly.
Step 6Serve in to bowls and sprinkle over the grated parmesan if using.
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Richmond Reduced Salt & Fat Pork Sausages

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